Roasted Spaghetti Squash with Asparagus and Goat Cheese

Roasted Spaghetti Squash with Asparagus and Goat Cheese

20
KateS 0

"A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese."

Ingredients 1 h 15 m {{adjustedServings}} servings 367 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  3. Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  4. Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  5. Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  6. Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.
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Footnotes

  • Cook's Note:
  • I roasted the squash ahead of time and kept it in the fridge until I was ready to use it in the dish. Feel free to do this a day or two before to save time when preparing the meal.
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Reviews 20

  1. 27 Ratings

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aschill
5/19/2014

This was delicious. I skipped the thyme and added some pine nuts I had on hand. This recipe would be great as is. But it's also extremely forgiving. So if you've got extra vegetables you need to use up, just toss them in.

mittycooks!
12/15/2014

It was not good. I had added pork, to make it more of a meal, and that was the only substitution I made, but we ended the night unsatisfied with this meal. I really don't get why it's rated so highly. And I can cook, so it's not operator error!

Lorna2007
6/10/2014

Excellent dish. I'll make this again for sure but I may make the asparagus on the side or cook it until softer - I found the crunch of the asparagus took away from the squash. Loved the goat cheese with this! I roasted the squash yesterday and just wrapped it and kept in the fridge. I don't think roasting the squash added much to the dish - to save time, a person could steam it in the microwave, cut-side down in a bit of water in a baking dish.